Heart Of England Ayurveda


Apple, spiced and stewed:

Slice a sweet apple finely, with skin on, and place in a pan with a little water added, 4-6 raisins/sultanas/currants or a chopped date, and a pinch of cinnamon. You can also add a few cloves. Cook gently until the fruit is soft and enjoy warm.


Beetroot Salad:

Grate fresh organic beetroot. Make a dressing from ½ tspn Dijon mustard, the juice of 1 lemon/lime freshly squeezed, the juice of 1 tspn of finely grated ginger and a pinch of rock salt.  Add the dressing to the grated fresh organic beetroot, blend the ingredients together. Sprinkle with organic fresh chopped coriander and serve. 


Ginger Tea Recipe:

Take approximately one dessert spoon of fresh grated root ginger and add to a litre of filtered water. Heat the infusion on a stove. As soon as it starts to boil, turn off the heat and add any spices that have been recommended for your dosha type. Let the infusion and spices steep for 15 minutes before drinking.


Golden Milk Recipe:

1 cup of oat milk/rice/almond milk. 1 good pinch of sweet ground cinnamon, 4-6 cardamom pods, 1 good pinch of organic ground turmeric, pinch of black pepper (this enhances the bio-availability of turmeric, except for Pitta dosha types).

You can add also a date for added natural sweetness and dates are said to boost ojas (strength and vitality).

Gently heat the ingredients in a pan and strain to enjoy once the milk begins to boil.



Take 15 tspns of sesame seeds and 1 tspn of rock salt or Himalayan salt. Grind together in a coffee grinder and store in a jar as a condiment to sprinkle on vegetables, legumes and grains. You can substitute the sesame for flax seeds. Works well as a salt substitute to reduce salt intake.


Green Smoothie Soup:

Steam organic green vegetables such as courgette, green beans, leafy greens. kale. Use filtered/spring water for steaming.

Once the veggies are soft, blend them all together along with the steaming water. Add a little salt and a squeeze of fresh ginger juice to season.


Kheer – an Indian Rice Pudding

Made with milk, rice and sugar. You can use your moonlight milk.

Use non dairy milk and coconut or date sugar. OR brown rice syrup is a good alternative sweetener.

Add ½ cup white basmati rice to 4 cups of boiling milk and sweetener. Add a splash of rosewater, a pinch of cardamom, and a small handful of crushed pistachio for extra richness and flavour. Cook for 20 minutes or until the mixture thickens and rice is tender.



This is a traditional Ayurvedic food used on cleanses and for rehabilitation. This recipe makes enough 3 or 4 meals. The consistency should be like a dahl (not too dry, moist and soft like baby food).

One cup Split Yellow Mung Beans, one cup white basmati rice, one tablespoon fresh ginger root, 1 tsp black mustard seeds, 1 tsp cumin , ½ turmeric powder, 1 tsp  coriander powder, 1 tsp cumin seeds, 7-10 cup water, ½ tsp Salt (rock salt is best) , 1 small handful fresh Cchopped coriander leaves.

  1. Wash split yellow mung beans (dahl) and rice together until water runs clear.
  2. Heat a large pot on medium heat and then add all the spices (except the bay leaves) and dry roast for a few minutes. This dry-roasting will enhance the flavor.
  3. Add dahl and rice and stir again.
  4. Add water bring to a boil.
  5. Boil for 10 minutes.
  6. Turn heat to low, cover pot and continue to cook until dahl and rice become soft (about 30-40 minutes).
  7. The coriander leaves can be added just before serving.
  8. Add salt to taste.